Updated tuna casserole

As a lifelong Catholic, I have had more than my share of tuna casserole. Five Fridays times 60 years is a lot of tuna helper or the canned tuna, egg noodles, canned peas, and cream of mushroom soup. Thank goodness for green can Parmesan cheese. This meal had to be part of our repentance for sin.

If you are wondering if this is a true “casserole,” it may not be, but what the heck – it’s different and tasty. I used fresh seared rare tuna as a topper. I made my own cream of mushroom soup to reduce sodium. I used coconut milk instead of cream. Then I went and put it all over some mildly spicy poblano peppers.

4 poblano peppers

8 oz egg noodles

1 can (15 oz) coconut milk

4 oz white wine

1 cup vegetable stock

2 oz olive oil

2 teaspoon butter

2 teaspoon flour

4 oz grated Parmesan cheese

1 bunch parsley

6 oz capers

4 oz shatake mushrooms

4oz baby Bella mushrooms

Cream of mushroom soup (or used the canned stuff and a cup of milk):

Dice mushrooms

In a large skillet on medium heat

Add olive oil

Add mushrooms

Cook for 10 minutes, stir every 5 minutes

Add 2 oz butter

Add flour and stir; cook for 5 minutes until flour browns slightly

Add coconut milk

Cook for 10 minutes

Add wine

Add vegetable stock

Add capers

In salted boiling water, cook egg noodles for three minutes less than stated on the package directions